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Mardi Gras Madness!!!

Mardi Gras Madness!!!

It’s that special time of
year again. Time to blow it all out before Lent. Us Southerners, specially
those New Orleans folks, likes ta have a big ol shindig. We put together
some of Georgina’s finest vittles for the occasion. By the time you’re through
with this party it will be time to rest for a long one.

2 lbs. Peeled
crawfish tails ( look in the freezer section at the grocery then thaw’em)

Vegetable oil
for frying

Combine eggs
and milk in small bowl, blending well. In a large bowl combine the flour,
sugar, salt and seasonings mixing well. Add half of the egg mixture and
whisk until well blended, then thoroughly blend in the remaining egg mixture.
Let sit one hour at room temp.

Heat 1-inch
oil in a large skillet to 370 degrees. Coat the seafood with the batter
and fry in batches until golden brown on both sides, about 2 minutes total.
Drain on paper towels and serve immediately with SHERRY WINE SAUCE

Sherry
wine Sauce

1 egg yoke

¼ cup catsup

3 T finely
chopped green onions

2 T dry sherry

1 t Creole
mustard

¼ t salt

¼ t white pepper

¼ t Tabasco

½ vegetable
oil

Place all ingredients
in food processor or blender; process about 30 seconds. With machine still
running slowly drizzle in the oil, continue processing until smooth; about
1 min.

Shrimp
Etoufee

1 cup butter

4 cloves garlic,
minced

2 bay leaves

8 green onions,
chopped

Juice of one
lemon

Salt and pepper
to taste

1 ½ t rosemary

½ cup white
wine

4 lbs fresh
shrimp, peeled and deveined

½ cup chopped
parsley

2 cups cooked
rice, that means 1 cup raw

In a medium
skillet melt the butter. Add the garlic and green onion and sauté until
soft. Add bay leaves, salt, pepper, rosemary and half of the wine. Simmer
for 10 minutes. Remove the leaves, add the shrimp, and continue cooking
for 20 minutes. Add remaining wine and parsley. Serve over the rice.

Red
Beans and Rice

1 lb dried
red beans

1 ham bone

1 8 oz can
tomato sauce

2 t garlic
salt

¼ t Tabasco

1 t Worcestershire

½ lb diced
ham

1 lb smoked
sausage, sliced

½ cup chopped
celery

1 cup chopped
onion

3 garlic cloves,
pressed

2 bay leaves

salt and pepper
to taste

¼ cup chopped
parsley

2 cups cooked
rice

Cover beans
with water and bring to a boil for 2 minutes. Remove from heat and let the
beans soak for at least an hour. In a large pot place the ham bone, 8 cups
water, tomato sauce, garlic salt, Tabasco, Worcestershire sauce and beans.
Cook uncovered over low heat. In a skillet saute the ham and sausage until
the grease is rendered. Transfer the ham and sausage to the bean pot. To
the grease in the skillet add the celery, onion, and garlic and sauté until
soft. Pour this mixture into the bean pot. Add the bay leaves, salt and
pepper and continue cooking for 2 to 2 ½ hours, or until the beans are soft
and creamy. Add water while cooking if necessary. Remove the bay leaves
and add the parsley. Serve the beans over the rice.

Dissolve yeast
and 1 teaspoon sugar in lukewarm water. Set aside. In large mixing bowl,
combine remaining sugar, salt, ¼ cup butter ( cut into chunks) and scalded
milk. Mix with electric mixer on low speed until blended. Cool to lukewarm.
Beat in 2 eggs. Add yeast mixture, vanilla, lemon extract, mace and 3 cups
of the flour. Mix until smooth. Stir in remaining flour by hand. Cover with
a damp towel and allow to rise in a warm place until doubled in bulk, about
1 ½ hr. On a lightly floured surface, roll dough into a square 1/3 inch
thick. Dot with half the remaining butter and fold in half. Repeat. Roll
again to a rectangles 1/3 inch thick and repeat three folding process. Place
in a greased bowl, cover with a towel and let stand 20 minutes. Then refrigerate
for 2 hours.

Remove from
refrigerator and roll on lightly floured surface to a rectangle 1/3 inch
thick. Cut into 12 1 inch strips. Braid strips in sets of 3, use 2 braids
to from an ova;, making 2 cakes. Place oval on ungreased cookie sheets.
Hide a token or dried bean in each cake(something safe please!) Cover with
a towel and let rise until almost doubled in bulk, about 45 minutes. Beat
remaining egg, brush cakes, then sprinkle with nuts. Bake at 400 degrees
for 20 minutes. Cool.

To make topping,
combine confectioners sugar, vanilla and enough water to form a paste. Brush
on cakes. Sprinkle colored sugar on cakes in alternating colors.